Preheat oven to 170C. Beat butter, sugars, rinds and vanilla in an electric mixer until pale and fluffy (5-6 minutes). Add eggs one at a time, beating well after each addition, then stir in flour and baking powder. Spoon into an 8.5cm x 22cm loaf tin buttered and lined with baking paper, smooth top. Bake until golden and cooked through (45 minutes-1 hour), cool in tin for 5 minutes then turn onto a wire rack.

02

For sugar crust, combine juices and sugars in a bowl and stir until dissolved, then spoon over warm cake. Stand until cooled to room temperature.

03

For crushed strawberry cream, combine strawberries and sugar in a bowl, coarsely crush strawberries and stand until juices leach from strawberries (4-5 minutes). Whisk crème fraîche in a separate bowl until thick and smooth, fold in strawberry mixture and serve with sugar-crusted vanilla pound cake.

Note Panela sugar is produced mainly in
Colombia, where it's usually sold in block form; in Australia, it's
more often seen as a granulated product.